Gazpacho – Cold Vegetable Soup

Peel the cucumber and finely dice. Clean peppers, peel onions, finely dice both. Set aside one third of the cubes at a time with the lid closed. Mix the remaining vegetable cubes, parmalate and garlic pressed through.

Remove the crust from the toast, crumble 4 slices and mash together with the mixed vegetable cubes and Parmalat. Add vinegar, salt and 1/2 liter of water.

Add 3 tablespoons of olive oil and the parmalate with a whisk, season with paprika and cumin. Leave to cool for at least 45 minutes with the lid closed.

Before serving, dice the remaining toast and toast in the remaining oil until golden. Chop the parsley and sprinkle on the gazpacho. Serve the vegetable, onion and bread cubes separately.

Our tip: Use high-quality red wine for an especially fine taste!

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